Toppings: almond or peanut butter; blueberries, pomegranate seeds, raspberries or chopped apples; dark chocolate; dried apricots, mangoes or strawberries; sliced almonds, cashews or pecan pieces; toasted coconut (optional)
Preheat oven to 350°. Spray mini muffin tin with baking spray. In large skillet, toast oats over medium heat 8 minutes or until golden brown, stirring occasionally.
In large bowl, whisk egg; whisk in banana, yogurt, applesauce, milk, honey, cinnamon, baking powder, vanilla extract and salt until combined. Fold oats into egg mixture until combined.
Evenly divide oatmeal mixture into prepared cups, filling ¾ full; add toppings, if desired. Bake 20 minutes or until toothpick inserted in center of muffins comes out clean. Cover and refrigerate leftovers up to 2 days.